Seasonal Dishes


 

 

   

Fried Porcini Mushrooms

on roasted sourdough bred

7,00

 

Fried Blood Sausage from South-Tirol

with potato-carpaccio and mountain cheese

12,00 

 

Pan-fried Rissole of Venison

caramelized carrots, mashed potatoes

19,00

 

Green Pea Risotto

green peas, warm beetroot salad

18,00

with fried brook trout

22,00 

 

Roasted Savoy Cabbage

with parsnip puree, walnuts and parsley mojo (vegan)

17,00

 

 

 

Homemade "Apfelstrudel" with Vanillasauce 

8,00

  

 

Menu


Starters and Salads

 

Obazda (Bavarian cheese delicacy)

with buttered pretzel

8,00

 

Sliced organic pork roast 

homemade sauerkraut, freshly grated horseradish

12,00

 

Beetroot salad with horseradish sour cream

and sesame brittle

10,00

 

Herbed celery-tatar on roasted sourdough bread

7,00

 

Variation of mountain cheeses

mustards, pickled vegetables

11,00

 

Mixed leaf salad

small 6,00 // large 7,50

 

Extra: sourdough bread, olive oil & mixed herbs

3,50

 

 

Soups 

 

Beef broth

with sliced herbal pancakes 6,50

or liver dumplings 7,50

 

Vegetable broth 

with sliced herbal pancakes and vegetables

6,50

 

 

Main Dishes

 

Viennese Schnitzel (veal scallop, organic)

with potato salad and cranberries

24,50

 

Pork roast (organic) with crackling

with dark beer sauce, sauerkraut and bread dumplings 

22,00

 

Beef goulash (organic)

with housemade egg noodles and lemon sour cream

19,50

 

 

Vegetarian Dishes

 

Celeriac Schnitzel

with potato salad and cranberries

14,50

 

Two spinach bread-dumplings  

fried king oyster mushrooms, melted butter,

parmesan cheese and a side salad

18,50

 

Cheese spaetzle (traditional housemade egg noodles) 

with melted mountain cheeses and roasted onions, side salad

16,00

 

 

Beetroot Gnocchi 

Walnut pesto, goats cheese, side salad

18,00

 

 

 

Desserts

 

Crème Brulée with blueberries

7,00

 

Sweet dumpling with apricot 

8,50

 

Orange semolina cake

chocolate cream

6,50

 

 

 

 

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